Description
These Raspberry Cheesecake Overnight Oats taste like dessert but are packed with nutrition. They’re creamy, tangy, sweet, and ridiculously easy to prep. A perfect make-ahead breakfast that’ll keep you full and smiling all week.
Ingredients
1/2 cup rolled oats (old fashioned oats)
1/2 cup milk (almond, oat, or dairy)
1/4 cup Greek yogurt
2 tablespoons cream cheese (⅓ fat or full-fat)
2 tablespoons freeze-dried raspberries (or 1 tbsp raspberry powder)
1 tablespoon chia seeds
1–2 tablespoons maple syrup (or honey, agave)
1/2 teaspoon vanilla extract
Instructions
1. Add the oats, milk, yogurt, cream cheese, freeze-dried raspberries, maple syrup, chia seeds, and vanilla to a blender.
2. Blend until smooth and creamy. Scrape down the sides if needed.
3. Pour into a jar or container, seal, and refrigerate overnight (or at least 4 hours).
4. In the morning, stir and top with more raspberries, granola, or a drizzle of extra maple syrup if desired.
5. Enjoy chilled, or let it sit at room temp for 10 minutes before eating.
Notes
This recipe works great with raspberry powder if you can’t find freeze-dried berries.
For a vegan version, use plant-based yogurt and cream cheese alternatives.
Want more protein? Add a scoop of vanilla or unflavored protein powder to the blend.
Prefer more texture? Skip the blender and just stir everything together by hand.
Keeps in the fridge for 3–5 days. Not freezer friendly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar (about 300g)
- Calories: 310
- Sugar: 9g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg